saving daylight salmon crab burgers
Today’s added hour of San Diego sunshine is much welcomed by me. I will honor this summer-like time change with one of my very favorite warm-weather meals. Salmon & Crab Burgers with Garlic Aioli, coming right up! This is no tuna sandwich wannabe, I can assure you. That’s because we’re opting for market fresh, Scottish Salmon & Dungeness lump crab meat. I prefer to use the best seafood available, which sometimes is a challenge to find at the local grocery store. I am fortunate enough to live near a wonderful seafood market, called El Pescador. All freshly caught, many local, daily, & never frozen. I opted to splurge on about a pound of the wild salmon & quarter pound of the lump crab meat. Though it is pricier than using canned or frozen salmon, there is really no comparison once you go market fresh!
We are going to prime our patties with dill, red onion, chopped garlic, lemon, seasoned bread crumbs and some spices. Then we’ll serve-up with a quick garlic aioli on a bakery roll, with freshly chopped spinach. After that, food bliss will inevitably follow.
These are flavor-full, but healthier than your average beef on a bun. Salmon is just downright good for you. We know that it’s a good source of protein & healthy omega-3′s, but there is so much more.
Here’s why salmon is a good weekly substitution for poultry or other proteins – Based on US Daily Values, a 4 oz serving of salmon has an amazing:
- 53% protein
- 52% omega-3
- 127% Vitamin D
- 94% Vitamin B12
- 45% Vitamin B3
- 32% Vitamin B6
- 93% Tryptophan
- 61% Selenium
- 14% potassium
That is one studly swimmer…
We’re topping our buns with farmer’s market spinach, which is also full of nutrients like folate & iron. Going to tie it all together with an easy, creamy, garlic aioli. No need to make our own mayonnaise here because we’ll be using prepared mayo (I’m a diehard Best Foods fan or Hellman’s for my peeps down South!). Then it is as simple as adding a little minced garlic, squeeze of lemon juice, some salt & fresh dill. Voilà!
Wanna try one? Here you go…
Not your standard grilled burger! Light, fresh salmon and crab burgers with garlic aioli!
What to get...
- (This amount of seafood will yield about 7 small burgers or 4 robust ones!)
- Approx 1 lb or less fresh, salmon fillet, skin removed (check to remove any bones!)
- Approx 1/4 lb fresh, lump Dungeness crab meat (it will be already cooked)
- 3 T fresh dill, chopped
- 1/2 small red onion, finely chopped (or 1/4 large one)
- 2-3 garlic cloves, finely chopped
- 1 T fresh lemon zest
- 1/2 tsp dried mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp paprika
- S & P to taste
- 2 eggs (small) or 1 if extra large
- 1/2 cup dried bread crumbs, seasoned OK
- 1 T shredded parmesan cheese blend
- Olive oil for cooking burger in skillet
- Fresh bakery rolls for buns
- Fresh spinach, chopped for dressing burger
Quick garlic aioli:
- 4 T prepared mayonnaise
- 1 minced garlic clove
- Small squeeze of lemon juice
- 1/8 tsp chopped fresh dill
- Salt to taste
What to do...
- combine all aioli ingredients in small bowl, whisking together.
- Set aside
- Chop fresh salmon into small cubes.
- Chop garlic and red onion finely
- Chop fresh dill
- Zest lemon
- In a mixing bowl combine salmon & crab, bread crumbs, onion, garlic, dill, zest & seasonings
- Add egg and bread crumbs, and combine mixture by hand.
- Form patties, making sure mix stays together.
- Preheat skillet on stove and add about 2-3 T EVOO
- Cook on medium for ~6 mins/side, depending on thickness of patty (mine were thicker).
- Be careful when flipping - burgers should be browned on both sides. If not, can add little butter to pan and let cook on a higher heat, bit longer.
- Serve warm on slightly toasted buns with aioli & spinach!
The freshest seafood will yield the best results. Enjoy these as a lighter burger, with a fresh balance of summer-like ingredients!
from the kitchen of www.dinnervine.com
I love this seafood substitution. I also love opting for a nutrient-packed meal. Have one for a light, easy weeknight dinner or as the featured burger at your next BBQ. Sorry beef…